Mediterranean Chicken Galette

Save time by shredding the chicken while its still warm. The tender meat will easily fall from the bones, cold meat is tougher to pull away.

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Ingredients

Yields:
4

Cal/Serv:
496

1/2
medium onion

1/2
bunch Swiss chard

2
rotisserie chicken breasts

4
jarred sweet red cherry peppers

2 tbsp.
olive oil

2 tsp.
fresh thyme (or 1/2 teaspoon dried)

kosher salt

pepper

3 oz.
feta cheese

1
refrigerated rolled pie crust

1
large egg

Green salad

Directions

Prep Time:
0:15

Total Time:
0:45

Heat oven to 400 degrees F. In a large bowl, toss together the onion, chard, chicken, peppers, oil, thyme, and 1/2 teaspoon each salt and pepper. Fold in the feta cheese.

Working on a piece of parchment paper, roll the pie crust into a 14-inch circle. Slide the paper and crust onto a baking sheet. Spoon the chicken mixture onto the pie crust, leaving a 2 1/2-inch border. Fold the border of the crust over the chicken mixture.

Brush the crust with the egg and bake until the crust is golden brown and the vegetables are tender, 25 to 30 minutes. Cover with foil if the filling is getting dark or dry. Serve with a green salad, if desired.

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